Sassy Cincinnati Chili


3 Tbsp. chili powder
2 Tbsp. packed brown sugar
1 Tbsp. unsweetened cocoa powder
2 tsp. ground cumin
1 tsp. salt
1/2 tsp. cinnamon
16 oz. dry spaghetti
2 lbs. lean ground beef
1 large onion, diced
1/2 cup HOLLAND HOUSE Red Wine Vinegar or Garlic Flavor Red Wine Vinegar
1 can (15 oz.) unseasoned tomato sauce or puree
1 can (15 oz.) kidney beans or pinto beans
1 tsp. hot sauce (optional)
Finely shredded Cheddar cheese


In a small bowl, stir together chili powder, brown sugar, cocoa, cumin, salt and cinnamon. Set aside.

Cook spaghetti as package directs. Drain and rinse with hot water; keep warm.

In the same pot used to make spaghetti, brown meat with onion. Stir in seasonings and remaining ingredients except cheese. Bring to a boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Serve chili over spaghetti, generously topped with cheese.

Makes 6 servings (7-8 cups chili).


Per serving (with 1/2 cup cheese per serving): 890 calories, 57g protein, 84g carb, 36g fat (18g sat. fat), 150mg chol, 1070mg sodium, 9g fiber

Sassy Cincinnati Chili
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